Sticky toffee and nut pudding

By admin
02 May 2014

This rich, dark sponge pudding in toffee sauce packs a taste punch. It’s best made the previous day so it can soak up the sauce.

Makes 1 medium pudding Preparation: 15 min Cooking: 1 hour

200 g pitted dates 100 g mixed nuts 2 apples, grated 30 ml (2 T) golden syrup 60 ml (¼ c) brandy 100 g butter, cubed 2 eggs 125 ml (½ c) caster sugar 250 ml (1 c) self-rising flour 5 ml (1 t) bicarbonate of soda SAUCE 250 ml (1 c) caster sugar 30 g mixed nuts, roughly chopped 100 g butter 30 ml (2 T) brandy 125 ml (½ c) cream

Preheat the oven to 160 °C. Line a pudding mould with baking paper.

1 Put the dates, nuts, apples, syrup and brandy in a food processor and blitz until chopped.

2 Add the butter, eggs and sugar and pulse a few times. Tip in the flour and bicarbonate of soda and blitz until everything comes together.

3 Tip the batter into the pudding basin and transfer to a bain-marie (a roasting pan filled halfway with boiling water) and bake for 1 hour or until a skewer inserted in the middle comes out clean.

4 Sauce: In a frying pan over medium heat, melt the sugar until it bubbles then add the nuts and heat, stirring, for 3 minutes or until well coated. Use a slotted spoon to transfer the nuts to a sheet of baking paper and allow to cool. Return the pan to the heat, add the butter and swirl it around until it has melted. Pour in the brandy and cream and simmer for 3 minutes.

5 Turn out the pudding and spoon the sauce over. Top with the nuts.

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